Toblerone Brownies!
Super chocolatey, easy to make, and super delicious Toblerone brownies, stuffed full of Toblerone chunks.
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Servings: 16 Pieces
Ingredients
- 200 g unsalted butter/baking spread
- 150 g dark chocolate (70%+ cocoa content)
- 150 g toblerone milk or dark
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 200-400 g Toblerone (chopped)
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 9x9″ square baking tray with parchment paper.
- Melt together the butter, dark chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
- Whisk together the eggs and sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Once combined well, fold through the 400g Toblerone chunks and pour into the prepared tin
- Bake in the oven for 25-30+ minutes, or until there is a small wobble in the middle of the tin! Once baked, leave to cool in the tin completely.
- If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for 1-2+ hours and cut them up after
Notes
- This recipe lasts for 5-7+ day at room temperature or in the fridge
- These brownies can freeze for 3+ months
- I would REALLY recommend sticking to the dark chocolate in the base (70%+ cocoa content) for the best bake
- You can use any Toblerone you want for this recipe
- I would recommend baking the brownie batter immediately once made for best results
- I use a 9" square tin in this recipe
- The recipe has been updated to use a smidge more flour and cocoa powder for better results. The original recipe is still great using 90g flour and 35g cocoa powder